Marutama Ra-men’s kitchen bar. (JP/Niken Prathivi)" border="0" height="341" width="512">Marutama Ra-men’s kitchen bar. (JP/Niken Prathivi)

A Japanese import brings out the best in ramen

Out of many ramen restaurants in the city, Marutama Ra-men stands alone, featuring an authentic toripaitan, or chicken broth-based ramen soup, to satisfy your appetite and taste buds.

“We’re proud to say that Marutama Ra-men is the first ramen restaurant in Indonesia that offers authentic toripaitan,” said Juliwina, marketing and promotions officer for Gading Good, the Jakarta-based franchisee of Marutama Ra-men.

The original Marutama Ra-men is located in Ryogoku, Tokyo, Japan. Accordingly, the Jakarta franchise’s interior design has a heavy Japanese atmosphere, including an open kitchen and a counter.

In the Japanese ramen industry, toripaitan is believed to be the “fifth soup”, after shoyu (Japanese soy sauce), miso (soy bean), shio (salt) and tonkotsu (pork broth).

Tonkotsu is the most popular soup in Japan as well as in some other parts of the world.

Nevertheless, Tetsuya Kudo, who established the Marutama Ra-men chain in 2001, believes that in toripaitan, ramen will have the potential to reach more people, especially those who do not consume pork.

Marutama Ra-men, which now has locations in six Asian countries, entered Jakarta in 2010. As of now, the restaurant has outlets in four locations in the city: the Sentral Senayan 1 Building and eX Plaza Indonesia shopping center in Central Jakarta, Puri Indah Mall in West Jakarta and in Living World mall in Serpong, Tangerang.

The eatery offers its signature Tamago Ra-men (chicken soup ramen with tamago, or Japanese marinated soft-boiled egg), which maintains its authentic flavor.

Tamago Ramen. (Courtesy of Marutama Ra-men)
Marutama Ra-men may be reluctant to incorporate local flavors into its dishes. It is still, however, deliciously acceptable to the Indonesian tongue.

“It takes hard work, a high level of skill and heart to make the chicken soup. We need about five hours for the broth alone, and we make it fresh all day,” said chef Stefanus Lucky Agustino, adding that he needs 45 kilograms of chicken bones for one 18-liter pot of soup. Each bowl of ramen contains 380 milliliters of broth.

Marutama Ra-men uses Hakata style ramen (thin noodles). The marinated egg is delicate on the inside, although it looks sturdy on the outside.

To make sure that its chicken broth is uncontaminated, Lucky said that the restaurant strictly separated all of its kitchen equipment, including cutlery, so that anything used for pork would not be used elsewhere.

In addition to Tamago, some other items on Marutama Ra-men’s menu include Karashi Ra-men (topped with fresh negi, or Welsh onion; Aosa seaweed; and, char siew, or sliced pork), mild-spicy Aka Ra-men (seven kinds of ground nuts mixed into chicken soup); Miso Ra-men; and Tan Men (with fresh vegetable toppings).

The restaurant also offers several gohan (white rice) choices – including Katsu curry rice (with chicken or pork) and Teriyaki white rice – and side dishes, such as Tori Dango (chicken meatballs).

Another favorite is Dorayaki ice cream (with black pepper or edamame or ogura topping).

“As for beverages, the best counterpart for ramen is simply ocha [Japanese tea], either hot or cold,” said the chef.

Marutama Ra-men'€™s kitchen bar. (JP/Niken Prathivi)

A Japanese import brings out the best in ramen

Out of many ramen restaurants in the city, Marutama Ra-men stands alone, featuring an authentic toripaitan, or chicken broth-based ramen soup, to satisfy your appetite and taste buds.

'€œWe'€™re proud to say that Marutama Ra-men is the first ramen restaurant in Indonesia that offers authentic toripaitan,'€ said Juliwina, marketing and promotions officer for Gading Good, the Jakarta-based franchisee of Marutama Ra-men.

The original Marutama Ra-men is located in Ryogoku, Tokyo, Japan. Accordingly, the Jakarta franchise'€™s interior design has a heavy Japanese atmosphere, including an open kitchen and a counter.

In the Japanese ramen industry, toripaitan is believed to be the '€œfifth soup'€, after shoyu (Japanese soy sauce), miso (soy bean), shio (salt) and tonkotsu (pork broth).

Tonkotsu is the most popular soup in Japan as well as in some other parts of the world.

Nevertheless, Tetsuya Kudo, who established the Marutama Ra-men chain in 2001, believes that in toripaitan, ramen will have the potential to reach more people, especially those who do not consume pork.

Marutama Ra-men, which now has locations in six Asian countries, entered Jakarta in 2010. As of now, the restaurant has outlets in four locations in the city: the Sentral Senayan 1 Building and eX Plaza Indonesia shopping center in Central Jakarta, Puri Indah Mall in West Jakarta and in Living World mall in Serpong, Tangerang.

The eatery offers its signature Tamago Ra-men (chicken soup ramen with tamago, or Japanese marinated soft-boiled egg), which maintains its authentic flavor.

Tamago Ramen. (Courtesy of Marutama Ra-men)
Marutama Ra-men may be reluctant to incorporate local flavors into its dishes. It is still, however, deliciously acceptable to the Indonesian tongue.

'€œIt takes hard work, a high level of skill and heart to make the chicken soup. We need about five hours for the broth alone, and we make it fresh all day,'€ said chef Stefanus Lucky Agustino, adding that he needs 45 kilograms of chicken bones for one 18-liter pot of soup. Each bowl of ramen contains 380 milliliters of broth.

Marutama Ra-men uses Hakata style ramen (thin noodles). The marinated egg is delicate on the inside, although it looks sturdy on the outside.

To make sure that its chicken broth is uncontaminated, Lucky said that the restaurant strictly separated all of its kitchen equipment, including cutlery, so that anything used for pork would not be used elsewhere.

In addition to Tamago, some other items on Marutama Ra-men'€™s menu include Karashi Ra-men (topped with fresh negi, or Welsh onion; Aosa seaweed; and, char siew, or sliced pork), mild-spicy Aka Ra-men (seven kinds of ground nuts mixed into chicken soup); Miso Ra-men; and Tan Men (with fresh vegetable toppings).

The restaurant also offers several gohan (white rice) choices '€“ including Katsu curry rice (with chicken or pork) and Teriyaki white rice '€“ and side dishes, such as Tori Dango (chicken meatballs).

Another favorite is Dorayaki ice cream (with black pepper or edamame or ogura topping).

'€œAs for beverages, the best counterpart for ramen is simply ocha [Japanese tea], either hot or cold,'€ said the chef.

Dorayaki Ice Cream. (Courtesy of Marutama Ra-men) 
Marutama Ra-men
Plaza Sentral Senayan 1 Building,
Basement Floor #10 BC, Jakarta
Open: Sun-Thurs 11.30 a.m. '€“ 10 p.m.;
Fri-Sat 11 a.m. '€“ 10 p.m.
Price: Rp 58,000-Rp 99,000
Phone: 021-5724050